Mastering your oven - powered by ELECTROLUX
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Although the oven is a fundamental fixture in most kitchens, many primarily associate it with baking cakes and sweets. However, it offers far more versatility. We've curated an international menu where we utilize various temperatures and oven functions – baking, steaming, and even steam-baking. We'll make freshly kneaded and baked homemade bread, brulée as an appetizer this time, cheese soufflé, slow-cooked meats and vegetables, and steamed leavened dough. Our aim is to answer any baking-related questions you may have today – and of course, enjoy a delicious dinner together. This session is designed for experienced participants; we'll collaborate for much of the class, exploring the oven's diverse functionalities together. We appreciate the support from Electrolux.
MENU
- Crème brûlée au foie gras / Goose liver brulée
- Soufflé au fromage, salade dijonnaise / Cheese souffle, green salad
- Slow-roasted pork belly, tricolor potatoes
- Braised purple cabbage, orange
- Lemon trifle, honey granola
DATES
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